COUNTY OF SURRY, NORTH CAROLINA

Transcription

1 Environmental Health Department SURRY COUNTY GOVERNMENT CENTER 118 HAMBY RD. DOBSON, NC COUNTY OF SURRY, NORTH CAROLINA To all organizers, sponsors, coordinators and food vendors at special events: Each special event involving food is unique. Due to the way the rules are written, some events and vendors may be exempt. It is the in the best interest of the organizer, sponsor, coordinator, food vendors, and the public health that you contact the Health Department, Fire Marshal, etc. prior to any event involving food to determine what will be required. The following pages list Health Department permitting requirements, information and applications for temporary food establishments. Even if an event or vendor is exempted from the rules, it would be best for the health and safety of patrons if all these requirements are met. Read these requirements carefully. Applications (for organizers and vendors) must be provided in a timely manner. Event Organizers must supply all information to the Health Dept. about the event. However, the bulk of the requirements will have to be met by the individual vendor. It is the responsibility of the vendor to meet all these requirements before a permit can be issued. Denial of a permit will result in no sale of food and will mean the loss of revenue and possible loss of food prod uct. Event Organizers please fill out your application and gather all information from your vendors. Vendors need to fill out the application and service invoice and include a $75.00 check payable to SCHNC. Permits will not be issued if payment is not received. Please be aware of any legal problems that could result from selling food. Selling food without a permit at an event where a permit is required will result in a cease order being issued and possible legal action. Event sponsors, organizers, coordinators and vendors will share responsibility if a food borne illness occurs from food sold at the event. Exemption: Nonprofit organizations, organizations that are exempt from federal income tax or political committees may prepare and sell food one time per month as long as they do not exceed two consecutive days. Ifyou are claiming an exemption as one of these groups, please provide a copy of the letter ofdeclaration from the North Carolina Department of Revenue or the Internal Revenue Service, or a letter from the candidate orpolitical action committee authorizing you to conduct the event. Ifyou qualify for the exemption, please fill out and return pages 4 and 5 of the application to the Event Organizer. Please call the Health Department for exemption approval before submitting paperwork to the Event Organizer. You may obtain a copy of the Rules Governing the Sanitation of Restaurants and Other Foodhandling Establishments at Thank you in advance for your cooperation and good luck with your event! Surry County Health and Nutrition Center (336) PHONE (336) F~(336)

2 TEMPORARY FOOD SERVICE PERMIT APPLICATION FOR VENDORS (Each Food Booth Operator must provide the following information) 15A NCAC 18A.2600 defines a temporary food establishment as those who sell food or drink for a period of 15 days or less, in connection with a fair, carnival, circus, public exhibition or other similar gathering. By providing the information below, you will assist in identifying and preventing potential public health problems that might occur during your event. Temporary Food Permit Application For Vendors must be submitted by your coordinator at least 15 days prior to the event. (Vendors make sure to fill out and return pages 4-6 to the coordinator(s) of your event, the coordinator is then responsible for submitting information to the health dept. for review. Applications must be submitted by coordinator of your event to be reviewed. For more information call (Be sure to consult with Fire Marshal and other entities about other requirements for your food booth.) Event Information Please Print 1. Event 2. Location of event Dates/time of operation: Begin date: Begin time: End date: End 4. Your organization/business name: 5. Applicant's name: 6. Ap~~anfsaddrns~ ~~ ~-----~~----~-- Address City State Zip 7. Applicant' s telephone:_--:--:-::-::~::_:_:_ AM -5 PM Night/Other 8. All food and beverage must be prepared on-site. Local groups may be allowed to prepare foods in advance of the event in an approved kitchen (not a domestic kitchen). If you are representing a local group and would like to prepare foods in advance, please provide the name and address of the facility that you propose to use and include the dates and times that the kitchen will be used. Be sure to list all food items, including those that require advance prep. on the menu page (page 5). Facility name: Address: Date and time of advance preparation: :-- ~~--_: -: :_ Indicate the distance and time for transporting food or beverages to the food service site. Distance: Time: 10. How will the food temperatures be maintained during transportation? 11. Describe equipment to be used at the event for: a.) Cold holding b.) Hot holding: c.) Cooking: d.) Reheating: Surry County Health & Nutrition Center (336)

3 Menu Page MENU (*MENU ITEMS ARE SUB..IECT TO APPROVAL AND MAY BE RESTRICTED) PLEASE LIST ALL FOOD TO BE SERVED. INCLUDE HOW YOU PLAN TO KEEP POTENTIALLY HAZARDOUS FOOD HOT (135 of or greater) OR COLD (45 F or less). The Health Department is to be notified of menu changes at least 48 hours in advance of the event. Food items not listed may result in a delay of issuance or denial of a permit. It is strongly recommended that only prewashed produce be purchased and used in a temporary food establishment. Please use one row for each food item and include all beverages. FOOD COLD/HOT FOOD SUPPLIER THAW CUTIWASH COOK HOLDING REHEATING OR HOW? ASSEMBLE HOW? HOW? HOW? SOURCE WHERE? WHERE? WHERE WHERE? Hamburgers Frozen patties No No advance Cooked on grill Hold in a crock No reheating from Sam's Club thawing prep at the event. pot with beef needed. broth. Prepackaged Sam's Club Not NIA NIA NIA NIA condiments applicable, *ATTACH ADDITIONAL SHEETS IF NECESSARY 12. What is the source for ice that will be used?:. 13. Will the booth be connected to [ ] water, [ ] sewer. [ ] electricity? (Check all that apply) 14. The food booth will be in a [ ] tent, [ ] trailer, [ ] building, [ ] other (describe), Surry County Health & Nutrition Center (336)

4 All food preparation is to take place in an area that is clean and protected by an overhead covering. Cooking and serving equipment is to be positioned so that the food is not exposed to the public otherwise shields or sneezeguards must be provided. EXAMPLE LAYOUT FRONT (Customer Service Area) Service Table Condiments in squeeze bottles [ Wash 1 Area Gas Grill Table or drainboard for dishes ::::or Paper Towels <Trash> --+-~oap U-- Catch Hot Food Sto Electric Crock Table with storage below Ice & Drinks Refrigerated food (cooler) ~ ~ r "'i : Pallets for :, ', dry I, I : storage : I, I'! ! Water heater is under sink NOTE: The diagram above is an EXAMPLE only. Please use the back of this page to draw the layout of your booth. Please indicate ALL equipment that you will be using including what will be used to store cold foods and hot foods. For cooking equipment, indicate if gas, electricity or charcoal will be used. Surry County Health & Nutrition Center (336)

5 SUIT), Count)' Ifcalth & Sutrition ("Cflh:r Temporary Food Establishments (Checklist for Vendors) 1. The organizer! sponsor must provide water and electrical hookups for food vendors. Wastewater & grease must be disposed of properly. A food grade hose and backflow protection is required for water connections under pressure. No disposing of grease and wastewater into storm drains or on ground. Grease receptacles should be provided at central sites. Contact the organizer! sponsor for the locations of these sites. Be sure to check with all other inspection entities (such as Fire Marshals) to ensure compliance with all necessary rules and regulations. 2. All foods must be obtained from approved sources. Any foods requiring preparation prior to the event must be prepared in a kitchen that has been approved by the Surry County Division of Environmental Health. DO NOT PREP FOOD BEFORE RECEIVING A PERMIT; Foods such as cream filled pastries and pies, salads such as potato, chicken, ham and crab cannot be served in a temporary food establishment. 3. Have your temporary food establishment thoroughly cleaned and sanitized prior to visit by a representative of the Health Dept. The following checklist must be completed in order to receive a permit: o Submit Temporary Food Service Permit Application for Vendors at least 15 days prior to the event. (Check with coordinator to make sure your application has been sent) o Sanitizer made with regular bleach (not scented bleach) mixed with water to make a 50 ppm solution or other approved sanitizer (quaternary ammonium, iodine). o Test strips must be provided.(chlorine strips for bleach, etc, depends on sanitizer used) o A metal stem food thermometer (for taking food temperatures) is needed. The scale of the thermometer should indicate the range of F. Also refrigerators! freezers used must have accurate thermometers, a digital thermometer my be used. o Water under pressure and a means of heating water is required (hot water heater, etc.) Food grade hoses and propel' backflow protection are needed on water connections. o An approved. meth~d for cleaning an.d sanitizin~ ut~nsils mu~t be provided. o A separate hand washing sink with antibacterial soap! paper towels and proper sewer hookup is needed. (cooler with dispensing valve filled with warm water and catch basin! bucket may be used at certain events for hand washing). o Hair restraints for all participants in food booth. (baseball hat, hairnet, etc.) o Approved & adequate supply of ice. Consumption ice (for drinks) should be kept in separate coolerl bin from raw foods, etc. Ice scoops are required when dispensing ice to customers. etc. o Food stored off the ground. Foods must be kept protected from insects, dust, etc. o All food handling and cooking must be done in a protected area (approved overhead coverage is required). o Open displays of food must be protected from contamination by sneeze guards, or other barriers. (grilles, fryers, hot holding areas, ice bins, etc. are examples of such areas) o Dispensers for condiments (squeeze bottles, pre-packed, etc.) o Equipment and utensils cleaned and sanitized before use at temporary event This checklist is for your information and not required to be returned to Health Department Surry County Health & Nutrition Center (336)

6 Surry County II\!'ullh& Nuln1n;:m<:c-nlc-r Temporarv Food Establishments Vendor Information Food Protection 1. All foods must be obtained from approved sources. Hamburgers, hot dogs, sausages, etc., must be obtained from an approved/permitted commercial source, in its final form, ready to be cooked. 2. Once food is received by a vendor, the food must be kept protected from any type of contamination. These foods must be maintained hot (above 135 F) or cold (below 45 F) at all times. This includes during transportation to the site, and before and/or after cooking. Participants must have refrigeration and heating equipment capable of maintaining these temperature requirements. Pre-cooked foods that have been cooled, which require re-heating, must be heated rapidly to 165 F and then maintained at 135 F. 3. All food handling/cooking should be covered overhead with at least a tent like roof (check with Fire Marshal about overhead coverage approval, etc.). At no time is any item of food to be placed on the ground. 4. Foods that require preparation prior to an event, must be done in a kitchen approved by the Surry County Environmental Health Department. Please call (336) for approval info. Personal Hygiene 1. Participants must wear clean clothing, hair restraints. ( jewelry should be kept to a minimum) 2. No person who has a contagious or infectious disease, wound or boil will be allowed to work in a food booth. 3. Persons involved in food sales, handling money and customer contact duties should not be involved in food preparation unless they first wash their hands. 4. Proper hand washing must be completed after smoking, eating, visiting toilet facilities, sneezing, etc., before returning to food preparation. 5. No smoking or tobacco use will be allowed inside food booths. Clean Up 1. All utensils, warmers, griddles, etc., must be cleaned routinely and maintained in a sanitary manner. 2. Participants will need to bring sufficient numbers of clean &sanitized cooking utensils so that soiled utensils can be replaced as needed during the day. 3. NO DUMPING of liquid waste or grease into storm drains or on ground. Wastewater must be disposed of in a sanitary sewer or other approved means. The organizer/ sponsor should provide dumpsters &grease receptacles for the disposal or recycling of these products. 4. General cleaning must be maintained in all booths. This includes the premises (grounds) surrounding your establishment. All garbage and refuse shall be removed at least daily and disposed of in a sanitary manner. 5. Utensils and food prep surfaces must be washed, rinsed, and sanitized. (Sanitizing solutions that can be used: Chlorine 50ppm, Quaternary Ammonium 200 ppm or Iodine 12.5 ppm, contact time should be at least 2 minutes Surry County Health & Nutrition Center (336)

7 rmr~ Surry County Health & Nutrition Center Temporary Handwash Station Warm Water Paper Towels d Soap Catch basin 1. Fill a container that has a spout or dispensing valve with warm water that is at a comfortable temperature for washing your hands. An insulated container will help to maintain the water temperature. The dispensing valve should be able to remain open during the handwashing procedure. 2. Provide a pump dispenser of antimicrobial soap. Hand sanitizers can not be substituted for soap but can be used in addition to soap. 3. Provide single use paper towels for drying hands. 4. Provide a bucket or other receptacle for collecting the water as hands are washed. This waste water is to be disposed of in a public sewer or septic system. Do NOT pour this water into a storm drain or side ditch. Surry County Health & Nutrition Center (336)

8 DATE OF APPLICATION Surry County Health &Nutrition Center Division ofenvironmental Health SERVICE INVOICE APPLICANT NAME TELEPHONE NUMBER OWNERNAME SITE ADDRESS TAX LOT PIN NUMBER APPLICATION FOR: FEE SOIL SITE EVALUATION (RESIDENTIAL" NONRESIDENTIAL) GPO (2 Bedroom) $ GPO (3 Bedroom) $ GPO (4 Bedroom) $ GPO (5,6 Bedroom) $ GPO $ GPO $ GPO and up $1250 COST ENVIRONMENTAL HEALm APPROVAL $ 65 REDRAW OF IP/CA $ 35 SITE REVISIT $ 65 ANY PUMP INSTALLATION $ 65 WELLS Well Construction Permit $ 260 Well Abandonment $ 250 Water Sample, Bacteria $ 35 Water Sample, Chemical $ 35 Water Sample, Petroleum $ 100 Water Sample, Pesticide $ 100 PUBLIC SWIMMING POOLS Annual Permit Fee for Swimming Pool, Spa, Wading Pool $ 100 Any additional Pool, Spa, Wading Pool at same site $ 50 Plan Review for Swimming Pool, Spa, Wading Pool $ 190 Additional Plan Review at Same Site $ 50 TATTOO'S Tattoo ArtistJEstablishment Annual Fee $ 125 FOOD" LODGING Plan Review $ 200 TFEPermit $ 75 TOTAL AMOUNT $